Chickpea Mac and "Cheese"

  • Prep Time15 mins
  • Total Time25 mins
  • Makes8 servings
Chickpea Mac and "Cheese"

Photo: Erik Putz

A creamy, vegan mac and cheese is so easy to make. This one uses chickpeas and butternut squash to create the perfect orange sauce.


  • 450 g macaroni

  • ¼ cup olive oil, divided

  • 1 onion, chopped

  • 1 carrot, chopped

  • 1 ¼ cups no-salt-added chickpeas, drained and rinsed

  • 1 cup frozen diced butternut squash

  • 1 ¼ tsp salt

  • 2 tbsp lemon juice


  • Bring a large pot of salted water to a boil and cook pasta following package directions. Reserve 2 cups pasta water before draining. Return pasta to pot.

  • Transfer vegetables to a blender and add lemon juice, remaining 2 tbsp oil and ½ cup pasta water. Purée until smooth. Add sauce to pasta, stirring to coat. Stir in up to ½ cup more pasta water until smooth and saucy.

Nutrition (per serving)

Protein 11g, Carbohydrates 54g, Fat 8g, Fibre 4g, Sodium 623mg.

Originally published in the May + June 2018 issue. Photo by Erik Putz.